Salted caramel
These flavorful treats are the perfect way to conclude a wonderful meal, or when you want to surprise with something tasty for coffee.
Ingredients: - makes 24
30 g almond butter (or other nut butter)
70 g dates
20 ml maple syrup
25 ml coconut milk
¼ tsp vanilla extract
A pinch of salt
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120 g dark chocolate (54%)
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10 g almonds, roasted and roughly chopped, for decoration
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Små bakeformer i silikon.
Make the salted caramel filling
Blend the almond butter, dates, maple syrup, coconut milk, and vanilla extract in a food processor until a thick, creamy consistency is achieved. Season with a pinch of salt to taste.
Make the chocolate shells
Melt the chocolate in a bain-marie, making sure no water gets into the chocolate. Use about 2/3 of the melted chocolate to coat the inside of the molds, creating a shell. It's helpful to use a small spoon or a pastry brush for this.
Place the molds in the freezer until the chocolate has set (about 3-5 minutes).
Keep the remaining melted chocolate warm over the bain-marie, as it will be used to cover the filling later.
Fill the molds
Use a small spoon or a piping bag to fill the chocolate shells with the caramel mixture. Leave a little space at the top for the chocolate lid.
Use the remaining melted chocolate to cover and seal the caramels.
Add the chopped nuts as decoration.
Place the molds in the freezer for 1-2 hours to set.
Pop them out of the molds and allow to thaw before serving.
Enjoy!
